Pecan Crusted Venison

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  • 5 (1)
75 MIN















venison ( tenderloin(or any other lean meat) )

455 g
1/2 cup
1/2 tsp, whole
1/2 tsp

cherry tomatoes ( halved )

1 cup
1 cup
3 , 1/2 cup

mushrooms ( diced )

8 wt. oz
1/2 tsp, whole
1/2 tsp

Pecan Crusted Venison

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Step 1

Combine the yogurt, ½ cup beef broth, and mustard in a blender and blend until smooth. Reserve ½ cup of this yogurt-mustard sauce and set aside to be used as a topping. Pour the remaining yogurt-mustard sauce over the venison and let marinate in the fridge for one hour or up to 24 hours.

Step 2

Combine wild rice and beef broth in a saucepan and bring to a boil.

Step 3

Turn rice down to a simmer. Cover and simmer 55-60 minutes.

Step 4

In a sauté pan, toss mushrooms with a small amount of olive oil and cook until they have reduced and browned.

Step 5

Add the sautéed mushrooms to the rice and continue cooking rice until the rice is done.

Step 6

Remove venison from marinade and shake off any extra liquid.

Step 7

Roll venison in pecan crumbles to coat.

Step 8

In the same sauté pan used for the mushrooms, add a little more olive oil if needed and cook venison on medium-low heat on all sides until the desired doneness. Be careful not to burn the pecans.

Step 9

When venison is nearly done, slide it to one side of the pan (or remove it and keep warm) and add the tomatoes to the other side.

Step 10

Let tomatoes cook until lightly charred and softened.

Step 11

If any of the pecan bits fall off during cooking, just add them as a topping or add them into the wild rice.

Step 12

Serve venison with the reserved yogurt-mustard sauce.

Athletes who are looking to build muscle or to maintain a strong, lean appearance benefit from eating meals that contain a higher ratio of protein than carbs and fats. Consuming clean, lean proteins help you feel satiated longer after a meal, leading to less overall hunger and potentially less caloric intake. Eating a diet rich with lean protein is also associated with less belly fat to help you maintain that lean physique.

Proteins are present in the structure of all body tissues. Getting plenty of lean protein in your diet aids in weight loss boosts energy and results in faster, stronger muscle building. Maintaining protein levels through clean eating will also accelerate the repair of all body tissues should injury occur.

It can be confusing to figure out which cuts of meat are appropriately considered a lean protein. Ideal lean proteins come from the loin cuts (sirloin, tenderloin, round, chops, or ground meat from those cuts) in red meat animals and the breast portions in poultry. The wild game tends to be considerably leaner than domesticated animals. All fish is considered a lean protein, with the leanest being wild-caught rather than farmed.

Animal protein sources have a high nutrient value. Eggs are considered one of the most nutritionally complete proteins if you also eat the yolk. The egg yolk, however, does account for all of the fat within an egg so if this concerns you, skip the yolk and eat just the whites.

Healthy fats are an important player in your diet to absorb the abundant nutrients found in lean proteins. These fats also support brain and body functions, so don’t go overboard with trying to remove all fat from your diet. Instead, focus on lean proteins paired or cooked with healthy fats like olive oil, coconut oil, and the fats found in nuts and avocados to allow for full assimilation of nutrients.

It’s easier than you might think to put together a clean and lean protein meal that fits these parameters. Think of your meal in layers of protein. Pick your main protein, in this case, lean meat. Flavor the main protein with another protein source, like yogurt or a nut crumble, and complete the meal by serving a high protein side dish such as quinoa and beans, or top it with a protein containing sauce like one made from yogurt or thinned hummus. Green cruciferous vegetables are a good pairing to increase protein content without adding fat into a meal as well.

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